Arnaki Me Patates Sto Fourno (epirotic Lamb And Potato Casserole)
Arnaki me patates sto fourno, or Epirotic Lamb and Potato Casserole, is a traditional dish from the Epirus region of Greece. This hearty and flavorful casserole is perfect for a cozy family dinner or a special occasion.
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 4 large potatoes, peeled and sliced
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the lamb chunks and brown on all sides, about 5 minutes.
- Add the chopped onion and minced garlic to the pot. Cook until the onion is soft and translucent, about 5 minutes.
- Pour in the white wine and chicken broth, and bring to a simmer. Season with oregano, thyme, salt, and pepper.
- Add the sliced potatoes to the pot, arranging them in an even layer over the lamb and onion mixture.
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 1.5 to 2 hours, or until the lamb is tender and the potatoes are golden and crispy on top.
- Serve the Epirotic Lamb and Potato Casserole hot, garnished with fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 16g
Supplies
Dutch oven Knife Cutting board Measuring cups and spoons
Tools
Oven
Serving suggestions
Serve the Arnaki me patates sto fourno with a side of Greek salad and crusty bread for a complete meal.
Tips & tricks
For extra flavor, you can add a sprinkle of feta cheese on top of the casserole before serving.
Cost
$25